Ozark Netflix, from Friday

Did you do a lot of the stunts? Mel: Yes. The most terrifying was quite a long wrestle that involved kicking a gun out of somebody’s hand. That, and wrestling on a forest floor. I find getting up off the floor increasingly hard these days! Also, I almost got my leg bitten by a very angry dog. And I had to fight somebody on the top of a caravan.

Was it tough to quit The Great British Bake Off when it switched from BBC to Channel 4?

Sue: It was painful, and we’ve kept our counsel as to the whys and wherefores, and I think there is dignity in that. It’s a show about cakes and the moment you get tied up in intense feelings, you tell

What do you put your success down to?

Sue: We’ve had some magical luck in this old game. We’ve done shows that have been very big and shows that have barely appeared before they were removed almost forcibly from the schedules by angry viewers. If you have somebody there with you, it’s amazing, because you don’t get above yourself in the good times and you don’t get below where you should be in the bad times.

Hitmen, starring Sue Perkins and Mel Giedroyc, is on Sky 1 on Wednesday at 10pm

Jason Bateman returns to one of his best-loved roles, that of Marty Byrde, a financial expert embroiled with various criminals and forced to relocate his family to rural Missouri.

The casino is now up and running, but Marty and Wendy feel they face an uncertain future. As Marty tries to stay on everybody’s right side, Wendy plots expansion with help from drug cartel leader Omar Navarro.

This week, we’re stuck in self-isolation with dry, tickly coughs.

And if there’s one big downside of being trapped at home, it’s finding yourself in such close vicinity to the kitchen that you want to eat all day long.

So perhaps tuning in to Masterchef wasn’t such a good idea. Watching the amateurs serve up plate after delicious looking plate, I’m salivating at the mouth.

The old tins of beans in the cupboard and frozen veg tucked away in the bottom drawer that will keep us going for the next few days have lost their appeal – now I want succulent roast chicken wrapped in parma ham, cured cod, sizzling scallops and smoked salmon. As impressive as the dishes looked on the plate, there were some inevitable disasters...chicken so undercooked it would give you salmonella, an unset polenta cake and a chickpea sauce that went so wrong it left its creator in tears. But part of the process is learning from your mistakes and those lucky enough to make the quarter-finals will no doubt do that. They’re already whipping up recipes worthy of a Michelin star and will only get better with practice and determination to hone those skills even further.

Switching off, I head for the kitchen and open the fridge. The tiny block of cheese and single egg are a sad sight, but perhaps they’d make a really good omelette!